Sunday, July 19, 2009

Crispy BBQ Buns/Siew Bao

It has been a long time since I had Crispy BBQ Buns or know as Siew Bao. I remember when I was living in Malaysia I will have these at least once or twice a month. I decided to make some last week using Elin’s recipe for the pastries. The pastries turn out to be very crispy and flaky. The only problem I encounter is pleating the buns. It split opens during baking and the juice of the filling oozing out during baking.

Ingredients for oil dough

240 gm flour120 gm shortening

Ingredients for Water dough

240 gm all purpose flour60 gm icing sugar60 shortening120 ml water

Egg wash

1 egg - beatensome sesame seeds (optional)

1. Mix all the ingredients of oil dough together and knead till you get a soft dough. Set it aside to rest for 30 minutes.2. Mix all the ingredients of water dough together and knead till you get a soft dough. Set it aside to rest for 30 minutes.3. Divide both dough into 20-22 equal pieces. Wrap the oil dough into the water dough and flatten it (pix 1)4. Roll the dough out into a longish flat piece (refer to pix 2 ). Roll it up like a swiss roll (pix 3)5. Turn 90deg (pix 4), and roll out again and roll it up like a swiss roll (pix 5 & 6).6. Press dough with palm and lightly roll out into a circle (pix 7)7. Place filling in the center (do not put too much filling in), wrap and pleat into a pau shape (pix 8) Place on a greaseproof paper.8. Brush pie with egg wash, sprinkle with some sesame seeds and bake at 375 degree F for 20-25 minutes or until golden brown.

400 grm BBQ meat (can be pork or chicken)- cut into small cubes½ cup of green peas1 tbsp thick black soy sauce1 big onion- diced small1 tbsp oyster sauce1 tbsp of sugar - more if you want it sweeterSalt and pepper to taste1/2 cup of water

For thickening :

1 tsp cornstarch + 3 tbsp of water

1. Heat about 1 tbsp of oil. Saute onions for 1-2 minutes. Add in BBQ meat and the rest of the filling ingredients. Stir fry for 1 - 2 mins. Add in the thickening and simmer till the gravy has thickened. Dish out and let it cool. Set aside for use later.

I've been wanting to let you know that your lovely food takes me back to my childhood in Malaysia, it reminds me of the food my mom and aunties used to cook, it makes my mouth water and makes me want to try them out!!! THanks! Oh, these char siew paus look amazing!

Hi, I tried your recipes last night and the Siew Bao turned out great !! :) was very very happy with the flaky skins and I took your advise of not adding too much filling and ended up with some great looking buns. Although the pleating needs much more practice. Nonetheless, thank you so much for the step by step guide without which, I have no idea how my buns will turn out. I did some changes to the fillings by adding some 100g of readied BBQ char siew and since I don have green peas, I substitute with carrots. Still good I reckon. Thanks heaps.

LCOM, I too miss this kind of siew bao that is I made this. Yes I was too greedy and put too much filling to it :)

Yati, I am still have a lot to learn when come to cooking and baking. Mana lah boleh buat buku. You want to sponsor me on this :)

Grace, how are you and your family doing? Thanks for you nice compliments :)

MamaFami, thank you. Your cupcakes lagi jelita :)

Leemei, If I am in KL I won't be making this. Is just so much easier to go out and buy some :)

Nyonya, thanks for stopping by and your kind comment.

Kathleen, you are most welcome thanks for letting me know that your siew bao turn out well. Wish I get to see a picture of it. Yea the next time I do this i will cut down on the filling. I was too greedy :)

OMG....this really makes me wanna cry, angry, disappointed. I had such a long relationship with him, and now you have reminded me once again............................. after so many years! Our courtship began when i was studying in Seremban, Chan Wa.........................................................when i would go there to visit him 3 times a week.

Nevertheless, i will always love him ------- SEREMBAN SIEW BAO.

I will try to bring him back home now, with your tips and recipe. I hope my husband won't mind though.....

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
I don’t consider myself an expert but all the recipes here are tried and tested by me, unless noted otherwise.
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